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Changes in polyphenol fractions and bacterial composition after in vitrofermentation of apple peel polyphenol by gut microbiota |
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| Authors: | Ziqian He Na Deng Bisheng Zheng Tong Li Rui Hai Liu Ling Yuan Wenzhi Li |
| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, Guangdong, 510640 China;2. College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, 510225 China;3. Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853 USA
Contribution: Software (equal);4. Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY, 14853 USA Contribution: Methodology (equal);5. Guangdong ERA Food & Life Health Research Institute, Guangzhou, Guangdong, 510530 China Contribution: Visualization (equal) |
| Abstract: | The changes in polyphenol fractions after in vitro fermentation of apple peel polyphenol (APP) by gut microbiota as well as the effects of APP on the growth, pH value, short-chain fatty acids (SCFAs) production and intestinal flora composition of gut microbiota fermentation were firstly explored in this study. The relative abundance of Lactobacillus in the APP group was 49.55% with an increment of 49.40% compared with the blank group, while that of Bifidobacterium was 13.32%. Moreover, the flora produced 37.093 ± 0.478 mM of SCFAs including acetic acid, propionic acid, butyric acid and valeric acid during the process of fermentation, thus reduced the environmental pH value. In addition, polyphenol fractions in APP were altered by gut microbiota fermentation to some extent, for example, glycosides were hydrolysed to aglycones. These findings suggested APP as a potential prebiotic agent to alleviate the disorder of intestinal flora. |
| Keywords: | Apple peel correlation analysis intestinal flora phytochemical short chain fatty acids |